2 boxes apricot jello (or your choice)
1 (8 oz.) cream cheese (room temperature)
1 c. pecans, chopped
1 c. celery, chopped
1 (20 oz.) can crushed pineapple (not drained)
1 (8 oz.) pkg. Cool Whip

Cook pineapple and jello for 12 minutes. Boil. Stir not to stick. Take off stove to cool. Beat cream cheese into jello mixture. Use electric mixer until smooth. Add celery and nuts and stir. Fold in Cool Whip. Pour into greased mold (grease with mayo). Refrigerate 1 to 4 days ahead or 4 hours.

Serves 8.